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Red Velvet Brownies Recipe

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4 from 41 reviews

These Red Velvet Brownies are a rich and fudgy twist on classic brownies, combining a vibrant red hue with layers of bittersweet chocolate and cocoa powders. Perfectly moist and decadent, these brownies feature a smooth olive oil base, a hint of vinegar for tanginess, and chunks of chopped bittersweet chocolate for extra texture. Ideal for gatherings or an indulgent treat.

  • Total Time: 55 minutes
  • Yield: 16 servings

Ingredients

Chocolate Base

  • 85 g bittersweet chocolate
  • 150 g extra light tasting olive oil
  • 1 tsp red food gel

Wet Ingredients

  • 200 g granulated sugar
  • 142 g brown sugar
  • 3 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp white vinegar

Dry Ingredients

  • 120 g all-purpose flour
  • 63 g dutch process cocoa powder
  • 21 g black cocoa powder
  • ½ tsp salt

Add-ins

  • 127 g bittersweet chocolate (roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Melt Chocolate Mixture: In a small bowl, combine 85 g bittersweet chocolate, 150 g extra light olive oil, and 1 tsp red food gel. Place the bowl over a simmering saucepan of water to create a double boiler, stirring frequently until fully melted and smooth. Remove from heat and cool slightly.
  3. Mix Sugars and Eggs: In a large mixing bowl, add 200 g granulated sugar, 142 g brown sugar, 3 room temperature eggs, 2 tsp vanilla extract, and 1 tsp white vinegar. Using an electric mixer, beat on high speed for 5-6 minutes until the mixture doubles in volume and becomes fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  4. Combine Wet Mixtures: With the mixer on low speed, slowly drizzle in the chocolate and oil mixture, blending until fully incorporated into the sugar and egg mixture.
  5. Add Dry Ingredients: Sift together 120 g all-purpose flour, 63 g dutch process cocoa powder, 21 g black cocoa powder, and ½ tsp salt. Gently fold these dry ingredients into the wet batter until mostly combined, being careful not to overmix to maintain brownie texture.
  6. Fold in Chopped Chocolate: Add 127 g roughly chopped bittersweet chocolate pieces and gently fold them evenly throughout the batter to add richness and texture.
  7. Transfer to Pan: Pour the batter into the prepared pan and smooth the surface with an offset spatula for even baking.
  8. Bake the Brownies: Place the pan in the preheated oven and bake for approximately 35 minutes, until the brownies are set but still moist in the center (a toothpick inserted should come out with a few moist crumbs).
  9. Cool Completely: Remove the brownies from the oven and allow them to cool completely in the pan to firm up before slicing.
  10. Serve: Once cooled, cut the brownies into 16 equal squares, optionally sprinkle with flaky sea salt on top, and serve.

Notes

  • Using room temperature eggs helps achieve better volume when beating the sugar and eggs.
  • Do not overmix once the dry ingredients are added to keep the brownies tender.
  • Red food gel provides the vibrant color without altering the texture—liquid food coloring can affect batter consistency.
  • For a richer chocolate experience, use good quality bittersweet chocolate.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/red-velvet-brownies-recipe/